A recipe with shrimps and rice with coconut milk, fish broth and seasoning
Rice 200 g, long grain
Scallion 1 each, roughly chopped
Garlic 2 cloves
Ginger Piece, peeled, chopped
Chili 1 each, red, deseeded, chopped
Butter 3 tbsp
Oil 1 tbsp
Paprika 1 tbso
Eastern Garam masala 1 tbsp
Eastern Turmeric 2 tbsp
Tomato 500 ml, paste
Coconut milk 250 ml
Shrimps 600 g, large, peeled, tail on
Cook the rice according to the packet instructions.
While the rice is cooking, put the onion, garlic, ginger and chile pepper in a food processor and blend .
Heat the butter in a wide pan and add the onion mixture. Cook for 1 minute then add the salt, paprika, garam masala and turmeric and cook for 2 minutes, stirring all the time.
Stir in the tomato paste then pour in the coconut milk and fish broth. Bring to a boil then simmer gently for 10 minutes.
Add the shrimps, season with salt and pepper and serve with the rice garnished with coriander leaves